What are 5 different ways to cut meat?!


Question: im going to a nice restaurant and want to know what they mean by there being 5 differnt cuts....?


Answers: im going to a nice restaurant and want to know what they mean by there being 5 differnt cuts....?

Ok.. then you are asking what the different cuts of meat are, and not how to cut the meat..lol

Pork...

Sholder.
The shoulder of pork produces Bone in blade roast, a large joint of meat which is roasted.

LOIN.
This is the back of he pig. It gives us,Chops, ribs and roast pork.

LEG.
This is where Ham comes from, both on and off the bone.
It also produces leg cutlets, small cuts similar to steaks with no bones, ideal for frying.

SIDE.
This is where bacon comes from. It is below the loin.

PICNIC SHOULDER.
This is the top of the foreleg.
It gives us hock joints and smoked picnic hams.

Now about BEEF..

Beef is muscle tissue. The first thing that must be understood is that frequently used muscles are tougher and generally require long, slow, moist heat cooking methods to loosen their connective tissue, while lesser used muscles are tender and need dry heat methods.

The chuck, brisket, round and shank are the most exercised muscles and hence, the toughest.

The brisket is home to corned and barbequed beef. The infamous corned beef and cabbage is made from boiling the meat. Pot roast can also be done with brisket, again by braising.

The round includes the top round, bottom round, heel round, eye round, and rump roast. Sometimes ground beef is made from the round as well. Although all round cuts are tough, the top round is the tenderest, relatively speaking.

The shank is definitely best when braised as in the classic dish osso buco. It can also be used for stews and stocks.

The short plate and flank contain meat of medium toughness. The muscle fibers are relatively coarse but contain sufficient intramuscular fat to maintain tenderness. The short plate gives us short ribs which are braised or boiled as in New England boiled beef. Skirt steak, (from the short plate) and flank and hanger steaks, (from the flank), are delicious when grilled.

The rib, short loin, and sirloin render the most delicate cuts of beef. Broiling, grilling, sautéing and roasting reign supreme here. Rib steaks, (also known as delmonico or prime rib), rib eye steaks, (without the bone), and rib roasts, naturally come from the rib. The sirloin provides a variety of sirloin steaks differing on where in the sirloin they are cut from

Finally, the crème de la crème of beef: the short loin. Picture a porterhouse or T-bone steak. The larger side is referred to by all the names at the top of the article: top loin, strip, New York strip, shell steak, etc. The smaller side is the tenderloin or filet mignon. The porterhouse and the T-bone are the same except that the porterhouse is cut from the larger end of the short loin and thus provides more of the filet mignon.





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